A light, sweet pork dish with a spicy kick, perfect as a heavy appetizer or main course dish.

2 pork tenderloins (approx. 1 1/2 lbs each)

4 Tbsp. extra virgin olive oil

1 cup apricot jam

1/4 cup Dijon mustard

3 1/4 cup freshly squeezed orange juice

1 small red onion, finely chopped

4 cloves garlic, finely chopped

1/2 cup fresh lime juice

1/2 habanero chile, seeded and finely chopped

1 tsp. ground cumin seeds

2 Tbsp. fresh cilantro leaves, chopped

Extra fresh cilantro for garnish

Kosher salt and freshly cracked black pepper

1. Preheat grill to high.

2. Heat 2 tablespoons of the extra virgin olive oil in a small saucepan over medium-high heat.

3. Add onion and garlic, and cook, stirring, until soft, about 5 minutes.

4. Add lime juice, 3 cups of orange juice, and habanero chile and bring mixture to a boil.  Cook until reduced by half.

5. Whisk in cilantro and cumin, and season to taste with salt and pepper.

6. In a small bowl, whisk together apricot jelly, Dijon mustard, and remaining 1/4 cup of orange juice together.

7. Season apricot mixture with salt and pepper to taste.

8. Brush pork with 2 tablespoons of extra virgin olive oil, and season it with salt and pepper.

9. Set aside a few tablespoons of the apricot mixture for brushing the cooked pork.

10. Grill pork for 4-5 minutes per side, brushing frequently with apricot mixture.

11. Remove pork from grill, brush with apricot mixture once more, and let sit for 10 minutes.

12. Slice pork into 1/4 inch-thick slices, and place on Original Mini Croccantini.

13. Drizzle reduced orange juice mixture over each Croccantini, and add cilantro for garnish, if desired.

  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here